Frosted Peanut Butter Brownies In A Loaf Pan Recipes

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FROSTED PEANUT BUTTER BROWNIES



Frosted Peanut Butter Brownies image

These take a litte effort but my DD is a peanut butter lover and these are her favorite brownies. Got this from Southern Living.

Provided by ratherbeswimmin

Categories     Bar Cookie

Time 1h5m

Yield 72 brownies

Number Of Ingredients 12

1 1/2 cups butter or 1 1/2 cups margarine, divided
1/3 cup cocoa
2 cups sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
4 large eggs
1 teaspoon vanilla
1 (18 ounce) jar chunky peanut butter
1/3 cup milk
10 large marshmallows
1/4 cup cocoa
1 (16 ounce) box powdered sugar

Steps:

  • Cook 1 cup butter and 1/3 cup cocoa in a saucepan over low heat until butter melts, stirring often.
  • Remove from heat, and cool slightly.
  • Combine sugar, flour, and salt in a large mixing bowl.
  • Add chocolate mixture, and beat at medium speed with an electric mixer until blended.
  • Add eggs and vanilla, beating until blended.
  • Spread mixture into a greased 15x10 jellyroll pan.
  • Bake at 350 degrees for 20 minutes or until a wooden pick inserted in center comes out clean.
  • Remove lid from peanut butter jar; microwave peanut butter at MEDIUM (50% power) 2 minutes, stirring once.
  • Spread over warm brownies.
  • Chill 30 minutes.
  • Cook remaining 1/2 c.
  • butter, milk, and marshmallows in a large saucepan over medium heat, stirring often, until marshmallows melt.
  • Remove from heat.
  • Whisk in 1/4 cup cocoa; gradually stir in powdered sugar until smooth.
  • Spread over peanut butter, and chill 20 minutes.
  • Cut into squares.

PEANUT BUTTER FROSTING FOR BROWNIES



Peanut Butter Frosting for Brownies image

Make and share this Peanut Butter Frosting for Brownies recipe from Food.com.

Provided by KarsynnsMom

Categories     Dessert

Time 6m

Yield 1 Batch of Icing, 15 serving(s)

Number Of Ingredients 4

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk

Steps:

  • Prepare brownies according to box or brownie recipe, and let cool completely.
  • Mix icing ingredients together with an electric mixer until well creamed together.
  • Spread on brownies, or whatever dessert you like!

THE BEST PEANUT BUTTER BROWNIES



The Best Peanut Butter Brownies image

This recipe is from my sister in-law. They are sooo moist and sinfully good! They are simply the BEST I have ever had. Number of serving depends on how you cut them.

Provided by Chef Eileen

Categories     Dessert

Time 27m

Yield 12-15 serving(s)

Number Of Ingredients 15

1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1 dash salt
1 cup plain flour
1/4 cup butter
1 dash salt
2 cups powdered sugar (or half a box)
1/2 teaspoon vanilla
1/4 cup peanut butter
1/4 cup milk

Steps:

  • Heat oven to 325 degrees.
  • Grease shallow 13x9 pan.
  • Cream together butter and peanut butter.
  • Beat in sugars and egg.
  • Add flour, soda, vanilla and salt.
  • Mix well and spread in pan.
  • may look like you don't have enough -- but just keep speading it!
  • Bake about 17 minutes till rises.
  • Spread frosting while hot!
  • (they may not look done but they will be risen high and that is right,when you spread the frosting they will probably bubble and drop and that is OK).
  • Frosting:.
  • Place butter and milk in small saucepan and bring it just to a boil. Pour.
  • into bowl over powdered sugar. Blend in all other ingredients, mix well and.
  • spread on brownies.
  • ENJOY!

FROSTED PEANUT BUTTER BROWNIES



Frosted Peanut Butter Brownies image

The ultimate ooey-gooey treat! This recipe can also be found in the "Gooseberry Patch - More Gifts For Giving" recipe book.

Provided by Texas_Mom_of_5

Categories     Bar Cookie

Time 1h40m

Yield 72 brownies

Number Of Ingredients 11

1 1/2 cups butter, divided
2/3 cup baking cocoa, divided
2 cups sugar
1 1/2 cups all-purpose flour
1 teaspoon salt
4 eggs
1 teaspoon vanilla extract
18 ounces jar crunchy peanut butter
10 marshmallows
1/3 cup milk
1 lb package powdered sugar

Steps:

  • Heat 1 cup butter and 1/3 cup baking cocoa in a saucepan over low heat until butter melts; stir often. Remove from heat; set aside to cool slightly. Combine sugar, flour and salt in a large mixing bowl; blend in chocolate mixture. Add eggs and vanilla; spread in a greased jelly-roll pan. Bake at 350 degrees F for 20 minutes or until toothpick inserted in center removes clean. Melt peanut butter; spread over warm brownies. Chill for 30 minutes. Melt marshmallows and remaining butter with milk in a heavy saucepan over low heat, stirring often; remove from heat. Whisk in remaining cocoa; gradually stir in powdered sugar until smooth and creamy. Spread over peanut butter layer; refrigerate until firm, at least 20 minutes. Cut into squares to serve.

Nutrition Facts : Calories 141.3, Fat 7.9, SaturatedFat 3.2, Cholesterol 22.1, Sodium 99.8, Carbohydrate 16.7, Fiber 0.9, Sugar 12.9, Protein 2.6

LOAF-PAN BUCKEYE BROWNIES



Loaf-Pan Buckeye Brownies image

To satisfy a serious chocolate craving whenever the mood strikes, bake a half-batch of brownies in a standard loaf pan. Inspired by buckeye candies, these treats are run through with a ribbon of rich peanut-butter cream that takes on a caramel flavor in the oven.

Provided by Lauryn Tyrell

Categories     Brownie Recipes

Time 1h45m

Yield Serves 4 to 6

Number Of Ingredients 11

1/2 cup confectioners' sugar
1/3 cup creamy or crunchy peanut butter, such as Jif
5 tablespoons unsalted butter, divided, plus more for pan
2 tablespoons whole milk
1/2 teaspoon plus a pinch of kosher salt (we use Diamond Crystal)
1 cup bittersweet chocolate chips, divided
1/2 cup granulated sugar
1 large egg
1 tablespoon Dutch-process cocoa powder
1/2 teaspoon pure vanilla extract
1/2 cup unbleached all-purpose flour

Steps:

  • Preheat oven to 350°F. Sift confectioners' sugar into a bowl. In a small, heavy saucepan, heat peanut butter, 1 tablespoon butter, milk, and pinch of salt over medium-low, stirring often, until just melted and combined. Pour over confectioners' sugar and stir to combine.
  • Butter a standard (8 1/2-by-4 1/2-inch) loaf pan and line with parchment, leaving a slight overhang on long sides. Melt remaining 4 tablespoons butter and 2/3 cup chocolate chips in a heat-proof bowl set over (but not in) a pot of simmering water, stirring until smooth, 3 to 4 minutes. Remove from heat and add granulated sugar; whisk vigorously 1 minute. Whisk in egg vigorously until mixture is glossy, another 1 minute.
  • Whisk in cocoa, vanilla, and remaining 1/2 teaspoon salt. Fold in flour and remaining 1/3 cup chocolate chips. Dollop half of brownie batter into prepared pan and spread with a spoon or offset spatula to reach edges. Dollop peanut-butter mixture over top and spread in an even layer. Top with remaining brownie batter and spread to reach edges.
  • Bake until center is set and edges pull away from pan, about 30 minutes. Let cool completely, about 1 hour, before lifting out of pan and slicing. Brownies can be stored in an airtight container at room temperature or refrigerated up to 3 days.

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